Category: Game

Quail in Escabeche

Or Codorniz en Escabeche, to give it its proper Spanish name. I’m very fond of fish in escabeche and, on our journeys back through Spain to the ferry, we’ve seen bottled Quail in Escabeche, so I could hardly resist documenting

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Hasenpfeffer

The classic germanic hare stew taken from French Regional Cookery – Alsace , or so I thought. (Well, Alsace does suffer from a French/German identity crisis.) Before I’d cooked this, given my basic knowledge of German, I thought that the

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Wood Pigeon with Forcemeat Balls

Wood pigeons have dark red flesh with a naturally mild gamey flavour and are inexpensive. One bird is ample for one person. This recipe was my introduction to pigeons and is still my favourite. Casseroling them whole in this fashion

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Wild Duck with Grapefruit and Port Sauce

Bred-for-the-table ducklings tend to have a high proportion of frame and fat and a low proportion of actual duck meat. The antidote is wild duck – mallard – which has little fat, almost as much meat and a good flavour.

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Conejo en Salsa de Almendras

A minor modification of a recipe from Culinaria Spain ; apparently a dish from the Balearics. Planning serves: 4 preparation time: 20 mins cooking time: 1½ hrs Ingredients 2 rabbits, cut into portions 125ml olive oil 2 onions, peeled &

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Partridge with Orange and Vermouth Sauce

This recipe is from Supercook . Partridge are great roasted with sage and pancetta. Here, to give some variety, they are sautéed and served with this splendid orange and vermouth sauce. Planning serves: 4 preparation time: 15 mins cooking time:

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Faisan au Vin Rouge

This is a minor adaptation of a recipe from Supercook and was my favourite “saucey” recipe for pheasant. First class pheasant are very good plain roasted but older or less well shot birds benefit from different preparation and presentation. Here they are

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Faisan à la Normande

Following a very successful New Year trip to Normandy and being slap bang in the middle of game season, this seemed like a particularly appropriate dinner party dish. Planning serves: 4 preparation time: 20 mins cooking time: 75 mins Ingredients

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